Ingredients:

  • 1 teaspoon oil (ex. olive, canola, or vegetable)
  • 2 cups thin spaghetti, about ½ a box of thin spaghetti, broken into small pieces or 2 cups fideos
  • ¼ cup onion, finely chopped
  • 1 vegetable of your choice (ex. carrot or zucchini or summer squash), finely chopped
  • ½ cup canned diced tomatoes with juice
  • 1 clove of garlic, finely chopped
  • 2 tablespoons cilantro (stems included), chopped, split in recipe (1 tablespoon cilantro, optional, for toppings)
  • 4 cups liquid (water, broth, or stock)
  • ½ cup dark leafy greens (ex. spinach, kale, chard), chopped (optional)
  • Salt and pepper, to taste
  • 1 tablespoon lime juice or the juice from ½ a lime (optional, for toppings)

Directions:

  1. Wash hands with soap and warm water.
  2. Rinse fresh vegetables before preparing and prepare as directed above.
  3. In a medium size saucepan, heat oil on medium low heat.
  4. Add thin spaghetti or fideos to saucepan and stir until lightly browned, about 3 to 5 minutes.
  5. Add chopped onion and vegetable of your choice (carrot or zucchini or summer squash) to saucepan.
  6. Continue to cook until pasta is golden brown and vegetables begin to soften, about 3 to 5 minutes.
  7. Add diced tomatoes, garlic, 1 tablespoon cilantro, and liquid.
  8. Simmer on medium low heat until pasta is cooked, about 5-8 minutes.
  9. Add dark leafy greens, if using, and season with salt and pepper to taste.
  10. If using, garnish with additional chopped cilantro and lime juice.
  11. Serve immediately.

Nutrition Facts (Per Serving):

Calories, 350; Carbohydrate, 65 g; Protein, 15 g; Total Fat, 4.5 g; Saturated Fat, 1 g; Trans Fat, 0 g; Cholesterol, 5 mg; Fiber, 5 g; Total Sugars, 6 g; Sodium, 610 mg; Calcium, 29 mg; Folate, 174 mcg; Iron, 3 mg.

Makes 3 servings, approximately 1 cup each

Sopa de Fideo

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Sopa de Fideo
Dinner
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Ingredients

  • 1 teaspoon oil (ex. olive, canola, or vegetable)
  • 2 cups thin spaghetti, about ½ a box of thin spaghetti, broken into small pieces or 2 cups fideos
  • ¼ cup onion, finely chopped
  • 1 vegetable of your choice (ex. carrot or zucchini or summer squash), finely chopped
  • ½ cup canned diced tomatoes with juice
  • 1 clove of garlic, finely chopped
  • 2 tablespoons cilantro (stems included), chopped, split in recipe (1 tablespoon cilantro, optional, for toppings)
  • 4 cups liquid (water, broth, or stock)
  • ½ cup dark leafy greens (ex. spinach, kale, chard), chopped (optional)
  • Salt and pepper, to taste
  • 1 tablespoon lime juice or the juice from ½ a lime (optional, for toppings)

Directions

  1. Wash hands with soap and warm water.
  2. Rinse fresh vegetables before preparing and prepare as directed above.
  3. In a medium size saucepan, heat oil on medium low heat.
  4. Add thin spaghetti or fideos to saucepan and stir until lightly browned, about 3 to 5 minutes.
  5. Add chopped onion and vegetable of your choice (carrot or zucchini or summer squash) to saucepan.
  6. Continue to cook until pasta is golden brown and vegetables begin to soften, about 3 to 5 minutes.
  7. Add diced tomatoes, garlic, 1 tablespoon cilantro, and liquid.
  8. Simmer on medium low heat until pasta is cooked, about 5-8 minutes.
  9. Add dark leafy greens, if using, and season with salt and pepper to taste.
  10. If using, garnish with additional chopped cilantro and lime juice.
  11. Serve immediately.

Nutrition Facts (Per Serving)

Calories, 350; Carbohydrate, 65 g; Protein, 15 g; Total Fat, 4.5 g; Saturated Fat, 1 g; Trans Fat, 0 g; Cholesterol, 5 mg; Fiber, 5 g; Total Sugars, 6 g; Sodium, 610 mg; Calcium, 29 mg; Folate, 174 mcg; Iron, 3 mg.

Makes 3 servings, approximately 1 cup each